Increased gout risk due to meat & alcohol

Animal foods, alcohol and sugary drinks increase the risk of gout

03/24/2015

The metabolic disease gout can be favored by a number of factors, with scientifically proven risk factors including meat, fish and seafood, according to the Institute for Efficiency and Quality in Health Care (IQWiG).

Consumption of larger amounts of animal food is associated with the increased risk of gout disease according to the IQWiG. The reason is the high levels of contained purines, a component of important basic substances of the body - the nucleic acids. The breakdown product of purines is uric acid, which should normally be sufficiently excreted in the urine. However, if the kidneys are unable to excrete enough uric acid via the urine, the uric acid level in the body increases. „If it exceeds a certain limit, the uric acid can form crystals that are deposited in the body tissue“, explains the IQWiG further. The crystals then accumulate mostly in the joints, where they can trigger a gout attack.

Drugs as potential risk factors for gout
Ultimately, according to the IQWiG, all factors that cause an increase in uric acid levels are to be considered as potential risk factors for gout. These include dehydrating drugs (diuretics), acetylsalicylic acid (ASA), certain drugs used after organ transplantation, various anticancer drugs and the Parkinson's drug levodopa. „Gout is the result of increased uric acid levels in the blood“, in which „about one third of all individuals with an elevated uric acid level of gout“ fall ill, so the statements of the IQWiG.

Alcohol increases the risk of gout disease
According to IQWiG, the consumption of alcoholic beverages is also linked to the increased production of uric acid. At the same time, these would have a draining effect and reduce the excretion of uric acid by the kidneys. In addition, beer contains relatively many purines. Beer and high-percentage alcohol can be shown to favor gout, according to the IQWiG. According to current knowledge, however, wine has no corresponding effect as long as it is consumed in moderation. Last but not least, according to the IQWiG, sugary drinks are also risk factors for gout disease, which applies both to drinks with added sugar and high fructose content. In addition, the risk of developing gout increases in overweight. (Fp)